Rye sourdough

Age

Country of origin Belgium

Taste & Flavour

Asia

Australia

Antarctica

Africa

Europe

North America

South America

Sourdough in the world

1513 sourdoughs

82 countries

1188 cities

Mixture

47%

48%

4%

LiquidFlourOther

Rye sourdough

Since 2011

My first reason was to use a narural product to preserve the bread. No more fat and powders. I very quick discovered the power that lies in using sourdough. Preserving, proofing and being able to add a whole new palette of flavours to the bread are now what I use sourdough for.

Characteristics

Very fesch somewhat citric in the nose, light acid by blocking the fermentation after 3 hours. Used for both preserving bread and proofing dough.

Viscocity

Taste & flavour

Recipe

Starting ingredients

1000g Rye flour

1000g Water

100g Starter

Feeding ingredients

100g Starter

1000g Water

1000g Rye flour

1

Mixing starter with rye flour and water

100g Starter1000g Water1000g Rye flour

Working method

1

Mixing sourdough starter provided by the mill with rye flour and water